Black Bean Nourish Bowl with Creamy Ginger Sriracha Dressing

This Black Bean Nourish Bowl gives you a new and fun way to flavor your black beans by using a creamy ginger and sriracha infused dressing. This bowl comes together in less than 30 minutes and uses super easy ingredients you likely have on hand.

Black beans with rice vegetables and sauce topped over it.

I’ve said it once and I’ll continue to say it again, sauce makes a meal. Tell me in the comment section if you think differently, but…this is the truth for me. Meals always taste better with a flavorful sauce, and it couldn’t be more true now that I’ve made this Ginger Sriracha Dressing to pair with this Black Bean Nourish Bowl.

I will definitely add this sauce to my collection of sauces I love including my Ginger Green Goddess Dressing and my Sesame Cashew Lime Dressing. It’s the velvety texture, the flavor and tang that always wins me over with sauces like these.

Why you’ll love this nourish bowl

  • It can often feel like black beans are reserved only for South West or Mexican inspired meals, but they are so versatile! These black beans give you a little change up and introduce a little sweet and spice thanks to the ginger.
  • The dressing that goes along with it helps add to the simple flavors of the sautéed black beans and shallots.
  • This bowl also happens to be vegan, gluten-free and nut free! It’s also pretty easy to customize to preference.
  • Takes less than 30 minutes to make and is super easy to through together for a quick meal.

Key Ingredients

  • Ginger: We use both fresh and dried for this recipe
  • Garlic: Also, both fresh and dried
  • Black Beans: Canned to make this come together quickly
  • Soy Sauce: For some simple umami flavors
  • Lime: A bright burst of citrus flavor to complement the ginger and sriracha
  • Tahini: For the creamy factor of the dressing
  • Sriracha: Get a little nice spicy element to the dish

How to make this nourish bowl

Start by prepping your beans. Rinse and drain your beans really well and set aside. In a pan, start by sautéing your shallots with a little oil until mostly softened. Then add in your garlic and ginger and sauté until fragrant.

Throw in your beans and continue to sauté to help incorporate more of the garlic and ginger flavors with the beans. Add in spinach and a little soy sauce and allow spinach to wilt.

Prepare the sauce by mixing all of the dressing ingredients together. Adjust consistency by adding small amounts of water at a time until desired consistency is achieved.

Tips for making the perfect bowl

  • Canned beans make this dish come together really fast. It’s important to make sure you rinse your beans really well to remove the sauce that coats them. Not only will it make it easier to sauté the beans with your shallots and ginger, but it will also remove excess starches that are responsible for excess gas in your guts.
  • Make sure you use a good quality tahini for your dressing. Good quality tahini should not taste bitter. It should be mild and smooth, so that it has an easier time highlighting the main flavors without taking away from them. My preferred brand is by Soom Foods.

How long will the dressing keep for?

The dressing can be stored in an airtight container or jar for up to 4 days. Before using after refrigeration, give it a good stir and adjust consistency with additional water if needed. Make sure to use very little additional water as the dressing will loosen up a little bit more as it comes to room temperature.

What to pair with your beans in your nourish bowl

The beans and sauce go really well with rice or quinoa. You can also add in some baked tofu for more protein if desired. Cooling vegetables like cucumber go really well with this bowl as well. Top with some fresh herbs like cilantro and some avocado on the side make for an extra enjoyable bowl.

More Nourish Bowls to Try

Side of the black bean nourish bowl with a spoon tucked into it.
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Bowl of ginger black beans with rice and sliced cucumber topped with ginger sriracha sauce and cilantro.

Black Bean Nourish Bowl with Creamy Ginger Sriracha Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Catherine Perez
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 servings 1x
  • Diet: Vegan


This Black Bean Nourish Bowl gives you a new and fun way to flavor your black beans by using a creamy ginger and sriracha infused dressing. This bowl comes together in less than 30 minutes and uses super easy ingredients you likely have on hand.



Ginger Black Beans

  • 2 tsp olive oil
  • 1 shallot, sliced
  • 3 cloves garlic, minced
  • 1 inch ginger, grated (or less depending on preference)
  • 215 oz cans black beans, rinse really well
  • 2 cups spinach
  • 2 tsp soy sauce or coconut aminos
  • Pinch of white pepper
  • Pinch of salt

Ginger Sriracha Sauce

  • 23 tbsp tahini
  • 1/2 tsp ginger powder
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 23 tsp sriracha
  • 2 tsp maple syrup
  • Pinch of salt
  • Pinch of white pepper
  • Juice of half a lime
  • 23 tbsp water

Black Bean Nourish Bowl Pairings

  • Ginger Black Beans Recipe
  • Ginger Sriracha Sauce Recipe
  • Rice of Choice
  • Vegetables of Choice: Cucumber, Broccoli, Sliced Carrots, Bell Pepper
  • Cilantro
  • Avocado
  • Red Pepper Flakes
  • Sesame Seeds


  1. In a pan, warm up your oil and add in your shallots and sauté until softened.
  2. Add in garlic and ginger and sauté until fragrant.
  3. To the pan add in your black beans and sauté for about 3-5 minutes then stir in the spinach and soy sauce and allow spinach to wilt.
  4. For the dressing, just whisk all the dressing ingredients together until smooth and adjust consistency as desired. 
  5. To assemble the bowl, add a serving of beans along with a scoop of rice and pair with a side of vegetables, a drizzle of sauce and sprinkle some fresh herbs and extra spices as desired.


Make sure to rinse and drain black beans really well to remove excess sauce and starch from the beans before using. 

To adjust the consistency of your dressing, add small amounts of what to it as you whisk, making sure to add the water in slowly so it doesn’t go past your desired consistency too quickly.

Did You Try This Recipe?
Then let me know what you thought in the comments below! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats



  1. I love this recipe. It has so much flavor and my kids had seconds. Your meals are a fave! So healthy but still yummy.

    1. Awwww thank you so much Nisha! I always makes me happy to know when the kids go for seconds! 🙂

  2. Omg this is so good! I was so upset when I realized I didn’t have tahini lol, but I subbed with almond butter and it was still amazing. This is seriously good, added roasted cauliflour as the veg and it paired perfectly

    Love your recipes so much, thank you!

    1. Didn’t realize this message was in my pending folder, but just wanted to make sure I thanked you Alison! You are just so kind Alison. Thank you for the support and so glad the almond butter worked out! 🙂

  3. Amazing!! Love the dressing in this recipe, planning on using for other types of bowls as well

  4. This is fabulous and it made me happy. Trader Joe’s baked sriracha tofu was a great addition. I used farro for the grain. Roasted sweet potatoes would be delicious to toss in also. A keeper!

    1. Oooo! Love the addition of the baked sriracha tofu! Perfect choices. Really glad you enjoyed!

  5. Wow! All of the flavors in this work so well together. I could (and might) eat this every week! The dressing is fantastic.

    1. So thrilled to hear that Diane! I absolutely adore this bowl and it makes me so happy to hear when others love it too. 🙂

  6. Fantastic! I always have these ingredients on hand and the recipe is so quick to make. I did add a little more soy for additional flavor. Absolutely delicious! Thank you.

  7. This was soooo good! We’re trying to eat meatless on Mondays and this will def be a regular in our rotation. I could DRINK that sauce.

  8. This recipe was FANTASTIC! Super easy to make and incredibly flavorful. I served alongside avocado, rice, cucumber, bell pepper and sliced cucumber.

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